Chatham Style Ceramic Nonstick Fry Pan Set – Healthy, PFOA-Free Coating, Oven Safe & Metal Utensil Safe – Superior Searing and Durable Performance Skillets

Best pans we've ever used! My wife is a huge kitchen utensils judge, and she absolutely loves these pans. Lightweight, well made and so easy to clean up. As our other pots and pans wear out (ScanPan, AllClad, Calphalon) we will definately replace them with Green Pan!

Love this pan. Nothing sticks to it and it washes very easily. Bought one for my daughter because I liked mine so much. I use mine every day and so far it looks brand new.

I've been waiting for these to arrive. My husband is the main cook at our house, but I have certain dishes that I like to make, especially in the fall and winter months. I bought the chef a couple fancy pans several years ago. He's used the 8-inch fry pan almost daily since, and it's lost its non-stick properties. I'm glad that this set has that smaller size which is very convenient for frying eggs, in particular. Once I got them out of the packaging and washed them well, I was happy to see that this is the right size to replace that other pan that he used thoroughly. The 10-inch is also a convenient size for many recipes. Now I'm thinking about which other pieces to add to the Chatham set I've been building. The nonstick performance is great. The pans heat readily and do a good job on low to medium heat, which is what the manufacturer recommends to keep the finish at its peak for the longest amount of time. We also have a GreenPan multi-cooker appliance that can slow cook, steam, cook rice, and so much more. I'm a fan of the GreenPan products, which is why I decided to start replacing my pans from another manufacturer that we've had for many years. They did good service, but we're ready to move on.

As an informed user I reviewed this product for health safety before buying. It is good. As with other similar products, you may not use these on High heat. You must allow time for the pans to heat up. Once heated, the heat distribution is even. It is not possible to get a high sear using these pans, which we rarely do. Easy to wash off especially if you put a little soapy water in the still warm dirty pan.

Bought in January and used for 4 months!!! Thats it! I litterally treated these pans like they were my children. Never used metal on them. Never put them in dishwasher. No abrasive cleaners. NOTHING! I even stacked them on top of eachother with thick cloth to prevent wear So what's my issue? After 4 months of use they stick!! Badly!! To make things worse, nothing will clean them. I've searched online. Soaked them for days! Don't even try to fry chicken breast... it's a mess. Wasted money on these. Should have trusted the reviews. They now belong in the trash!!!

I have been a "home chef" for 30 years now. No I am not a professional but I have been called a "food snob" by more than one person including long-time close friends. So when I say something is the "best" I've experienced, it is after careful consideration. Over the years I've probably owned well more than a dozen different pans of various sizes. All of these pans were a different brand. None of them ever performed satisfactorily for me so I always replaced the previous pans with a different brand. The best of them lasted a couple of years and probably because I was too cheap in the moment to go buy another. None of those pans had a non-stick surface that lasted long. Non stick pans are different from cast iron or stainless steel in obvious ways to most. The thing is I find that many of us still treat them the same. Mostly that we expose them to High heat. You can't do that with non-stick pans if you want them to last. Even worse is exposing it to high heat then immediately rinsing or imersing the pan in cold water. The non-stick coating will break down and lose its non-stick properties and that surface eventually will start to peel/flake-off. A sure sign that your pan has lost it's non-stick properties will be that it won't come clean from a simple wipe of a paper towel or damp sponge. At that point you may as well throw that pan away. Another issue with the non-stick pans I have used over the years is that the the coating is teflon and it has been said to be toxic when exposed to high temperatures by more than one published study. To be fair table salt is toxic to humans in high quantities but I don't seen anyone willingly putting teflon on their food. Unfortunately, once teflon coated cookware has been exposed to high enough temperatures for it to break down, your food is likely being contaminated by it. This is in addition to the fumes it creates at those high temperatures. This Green Pan is not coated with Teflon but Ceramic. It is free of all of the toxic man-made chemicals that are typically found in mass manufactured items as well. This is a huge boon if you are someone like me who strives for healthy cooking in every way. Healthy cooking doesn't apply just to the food you eat but also the way it is prepared. That includes the tools and equipment used in that preparation. Many pans do not heat evenly in my exerience. I would even say that most in my experience did not. Unfortunately, many don't realize this until after using a pan that does. It is one of the reasons why I will choose a stainless steel or cast iron pan for a chosen dish though a non-stick pan might be a better choice. These GreenPan Chathams have the most even heat distribution I have ever seen in a non-stick pan. Foods simply cook better. As mentioned above, having issues cleaning a non-stick pan should be a red flag. If you don't expose these pans to prolonged high heat and allow them to cool down before cleaning and use an adequate amount of butter or cooking oil, it is very feasible it will simply wipe clean with a dry paper towel. Most times this is all I do. If I do need more than that, I only use a damp sponge (soft side only) and a little soap with warm water. You should never have to do more than that with this pan. If you do then you are probably cooking at a temperature that is too high and/or for too long and/or inadequate cooking oil. That would say a lot for this pan because it will take temperatures higher than non-stick pans I have used in the past. If you want a high quality non-stick pan, I really can't say enough about these pans. As long as you treat them right they should perform and last for a long time.